Effect of osmosis time on structure, texture and pectic...

European Food Research and Technology 2006 / 11 Vol. 224; Iss. 1

Effect of osmosis time on structure, texture and pectic composition of strawberry tissue

Caterina Prinzivalli, Ada Brambilla, Dario Maffi, Roberto Lo Scalzo, Danila Torreggiani
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
224
Language:
english
Pages:
9
DOI:
10.1007/s00217-006-0298-9
Date:
November, 2006
File:
PDF, 387 KB
english, 2006
Conversion to is in progress
Conversion to is failed